Mini Garden Turkey Loaves

Ingredients

• 1 Tbsp olive oil
• 1 small onion
• 1 clove garlic
• 2 medium carrots
• 1 small zucchini
• 8 oz button mushrooms
• 3/4 tsp salt
• Freshly cracked pepper
• 1 Tbsp Worcestershire sauce
• 1/4 cup ketchup
• 1 large egg
• 3/4 cup plain breadcrumbs
• 19 oz package ground turkey 93% lean
• 1/2 cup ketchup
• 2 Tbsp brown sugar
• 2 Tbsp apple cider vinegar

Directions

1. Finely dice the onion and mince the garlic. Warm 1 Tbsp olive oil in a large skillet over medium heat, then cook the onion and garlic until they turn soft and translucent. Peel the carrots and grate them on the large holes of a cheese grater directly into the skillet. Trim the zucchini, grate it into the pan too, and keep cooking everything over medium heat.
2. As that mixture cooks, give the mushrooms a rough chop. Stir them into the skillet, then add 3/4 tsp salt and a generous amount of freshly cracked pepper. Keep the vegetables cooking over medium heat until their liquid cooks off completely and the bottom of the pan is free of pooled juices.
3. When the vegetables are cooked and mostly dry, move them into a bowl and cool them for 5-10 minutes. Meanwhile, start heating the oven to 375 degrees and spray the cups of a muffin tin with non-stick spray.
4. After the vegetables have cooled a bit, stir in the Worcestershire sauce, ketchup, egg, and breadcrumbs until the mixture is evenly blended. Add the ground turkey, then use your hands to fold it in gently. Go easy here so the meat mixture does not get overworked.
5. Portion the meat mixture evenly among the 12 cups of the muffin tin. Bake the mini loaves in the heated 375 degree oven for 30 minutes.
6. While the loaves bake, make the tomato glaze. In a small bowl, stir together the ketchup, brown sugar, and apple cider vinegar until smooth. After the loaves have baked for 15 minutes, spoon the glaze on top and return them to the oven for the final 15 minutes.
7. Let the loaves sit for 5 to 10 minutes, then gently slide a knife around the edges and lift them from the tin with a fork. That short rest helps them firm up so they come out in one piece.